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Butternut Squash Soup
MELISSA'S SOUTHERN STYLE KITCHEN19Ingredients
75Minutes
250Calories
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Ingredients
US|METRIC
10 SERVINGS
- 3 Tbsp. salted butter
- 4 lb. butternut squash (about 8 cups cubed peeled and cubed, reserve seeds if roasting)
- 1 medium sweet potato (peeled and cubed)
- 2 Honey crisp apples (medium, peeled, cored and diced)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 32 oz. chicken stock
- 1 1/2 tsp. salt (dvided use)
- 1/2 tsp. black pepper
- 1/2 tsp. turmeric
- 1/4 tsp. cayenne
- 1/4 tsp. ground ginger
- 1/8 tsp. nutmeg
- 1/2 cup heavy cream
- fresh thyme
- sour cream
- 2 tsp. olive oil
- salt
- smoked paprika
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NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories250Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol35mg12% |
Sodium610mg25% |
Potassium890mg25% |
Protein6g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate36g12% |
Dietary Fiber6g24% |
Sugars10g |
Vitamin A440% |
Vitamin C70% |
Calcium10% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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